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Spinach Salad

Purchase pre-washed baby spinach and a fennel bulb and you’re ready to go with this salad. Substitute other nuts or dried fruit if desired.

by Dreena Burton

January 12, 2010

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What You Need for the Salad:

  • 5 to 6 cups fresh baby spinach 
  • 1⁄2 cup fennel, thinly sliced (remove stalks and tough core, and trim outer layer) 
  • 1⁄4 cup green onions, thinly sliced 
  • 2 tablespoons dried cranberries 
  • 1⁄4 cup walnuts, toasted

What You Need for the Dressing:

  • 1/4 cup apple cider vinegar 
  • 3 to 4 tablespoons agave nectar 
  • 1 teaspoon mild Dijon mustard 
  • 1⁄4 teaspoon ground cumin 
  • Few pinches of cinnamon 
  • 1⁄2 teaspoon sea salt 
  • 1⁄4 to1⁄3 cup walnut oil (or safflower or canola)

What you do:

  1. Combine all dressing ingredients in a blender except the oil. While continuing to blend, slowly drizzle in oil (start with 1⁄4 cup, then adjust to taste).
  2. Combine salad ingredients in a large bowl and toss with several tablespoons of the vinaigrette

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